Erdapfelpuffer

Method

Peel and finely grate the potatoes and onion, then squeeze out excess moisture using a clean tea towel. Transfer to a bowl and stir in the beaten eggs, flour, salt and pepper until well combined. Heat the oil in a large frying pan over medium-high heat until shimmering. Drop spoonfuls of the mixture into the hot oil and flatten slightly with the back of the spoon, frying in batches for 3-4 minutes per side until golden brown and crispy. Drain on kitchen paper and serve warm, traditionally with a dollop of sour cream or apple sauce on the side.